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This Red Pepper Gouda Soup is one of my favorite recipes to meal prep for lunches in the Winter. A nice, warm, cozy soup. The hands on time on this recipe is extremely low but the results are restaurant-worthy. I prefer mine topped with a bit of hot sauce; however, it is just fine without it.
This is one of those dishes where my Yedi 9-in-1 Cooker really makes things easy. It can all be done in one pot! Sauté the onions in the Yedi, then add all but the cheese and heavy cream. Cook for 2 hours, blend it all together, stir in the cheese to melt, add the heavy cream and DONE! Only one pot to wash and you are all set. I usually put this in wide-mouth mason jars for easy transit to work. These reusable lids keep it especially easy.
Ingredients
- 29oz fire roasted tomatoes
- 12oz roasted red peppers
- 3c chicken broth
- 2T tomato paste
- 2t dried basil
- 1.5t kosher salt
- 1t dried oregano
- .5t black pepper
- 1 medium onion, diced
- 3/4t garlic powder
- 3T butter
- 8oz smoked gouda, shredded
- 1/2c heavy cream
Instructions
- Set your Yedi 9-in-1 cooker to sauté. Melt the butter. Add the onions and garlic powder and sauté for approximately 10 minutes, or until the onions are lightly browned. (if you do not have a multi-function cooker, you can sauté the onions in a skillet)
- Set the Yedi to slow-cook on low. Add the tomatoes, red peppers, chicken broth, and seasonings. (If you have cooked the onions separately, also add them at this time). Set for 4 hours on low slow-cook.
- After 4 hours have passed, puree using an immersion blender. Add the cheese and stir until melted. Stir in the heavy cream. Serve warm topped, optionally, with hot sauce, fresh parmesan or croutons.
